Ingredients

For the Fricandò Veal Roast

• 2 lbs veal round roast

• 2 oz raw ham (prosciutto crudo), cut into sticks

• 2 tbsp extra virgin olive oil

• ½ cup dry white wine

• 1 medium onion, chopped

• 1 garlic clove, chopped

• 1 medium carrot, diced

• 1 celery stalk, diced

• 2 bay leaves

• 2 anchovy fillets in oil

• 2 oz raw ham, diced

• 1 clove

• 1 small cinnamon stick

• 1 pinch grated nutmeg

• 2 cups hot vegetable broth

• Salt and black pepper to taste

• Kitchen twine

For the Elvezia Cake

Dacquoise Discs

• 5 egg whites

• ¾ cup granulated sugar

• 1 cup almond flour

• ¾ cup powdered sugar

• 2 tbsp all-purpose flour

Zabaione Cream

• 4 egg yolks

• ⅓ cup granulated sugar

• ¼ cup Marsala wine

• ¼ cup dry white wine

• 2 tbsp cornstarch

Buttercream

• 4 egg yolks

• ⅓ cup granulated sugar

• 2 tbsp glucose syrup

• ¼ cup water

• 1 tsp vanilla extract

• ¾ cup unsalted butter, softened

For Decoration

• Finely chopped almonds

 

Instructions 

Prepare the Veal Roast

1. Clean the veal roast, removing excess fat or cartilage.
2. Cut eight deep slits into the meat using a long, thin knife.
3. Insert a stick of raw ham into each slit.
4. Season the roast with salt and pepper on all sides.
5. Tie the roast with kitchen twine to maintain its shape during cooking.

Sear and Cook the Veal

1. Heat olive oil in a large pan over medium-high heat.
2. Brown the roast on all sides.
3. Deglaze with white wine and let it evaporate.
4. Remove the roast and cover with foil to keep warm.
5. In the same pan, sauté chopped onion and garlic for 5 minutes.
6. Add diced carrot, celery, and bay leaves. Cook for another 5 minutes.
7. Add anchovy fillets and diced raw ham. Cook for 5 minutes until anchovies melt.
8. Add clove, cinnamon, and nutmeg. Stir well.
9. Return the roast to the pan.
10. Pour in the hot broth, cover, and simmer on low heat for 1 hour.
11. Turn the roast occasionally and add more broth if needed.
12. Once cooked, transfer the roast to a plate and cover with foil. Let rest for 15 minutes.
13. Strain the cooking liquid and reduce it to a sauce consistency.
14. Slice the veal and serve with the sauce and vegetables.

Prepare the Dacquoise Discs

1. In a mixer, whip egg whites until frothy.
2. Add granulated sugar in three additions, whipping to stiff peaks.
3. In a separate bowl, mix almond flour, powdered sugar, and all-purpose flour.
4. Gently fold the dry ingredients into the meringue.
5. Transfer to a piping bag with a ½ inch (13 mm) plain nozzle.
6. Pipe three 8-inch (20 cm) circles onto parchment paper.
7. Bake one at a time at 340°F (170°C) for 12 minutes.
8. Halfway through, open the oven door briefly to release moisture.
9. Let cool completely.

Prepare the Zabaione Cream

1. In a heatproof bowl, combine egg yolks and sugar.
2. Add Marsala, white wine, and cornstarch.
3. Whisk well and place over a bain-marie (double boiler).
4. Cook, whisking constantly, until thick and glossy.
5. Transfer to a dish, cover with plastic wrap in contact, and chill.

Prepare the Buttercream

1. In a small saucepan, combine sugar, glucose syrup, and water.
2. Cook until it reaches 250°F (121°C).
3. In a stand mixer, beat egg yolks with vanilla extract.
4. Slowly pour the hot syrup over the yolks while whipping.
5. Continue whipping until the mixture cools.
6. Add softened butter, one piece at a time, beating until smooth and creamy.

Assemble the Elvezia Cake

1. Place one dacquoise disc on a serving platter.
2. Pipe an even layer of buttercream over the disc.
3. Pipe a border around the edge to hold the zabaione.
4. Spread half of the zabaione cream in the center.
5. Repeat with the second dacquoise disc, buttercream, and zabaione.
6. Place the third dacquoise disc on top.
7. Cover the edges with buttercream and garnish with chopped almonds.
8. Chill in the refrigerator for at least 2 hours before serving.

 

From the refined tables of Milan to the noble patisseries of Mantua, this menu tells a tale of elegance and warmth.